Blacks BBQ

Foodies know that when you're near a foodie metropolis like Charleston, there are bound to be some tucked away gems beyond the official foodie zone. And that's the rub, because Charleston proper has enough within the city limits, its tough to justify going beyond such scintillating borders. That being said, be assured Black's is one of them worth the foodie leap. Funny that it reposes in a town called Hollywood, SC, because the glamour there is quieter and of a more humble and Low Country variety. For those that know their history, or enjoy new lessons, to understand Black's, there's flavor to be found in regional illumination. Quite simply, these parts are home to the Gullah people, the descendants of original slaves and freedmen. They gave us soul food. In the surrounding, wooded vestiges, are more surviving plantation properties than any other part of The South. Also surviving, are yards and homesteads that were former plantations, but stand unrecognizable from their former, and are occupied by the direct families of the slave ancestors that worked them. And there they began their new lives, and expanded on traditions they were already living. They planted their own gardens, fished, crabbed, oystered, hunted, trapped, and yes, cooked. Which is also another level of foodie appeal that Black's has. Besides those inherited, trickle down skills of their cooking ancestors, nearly everything vegetable or meat, is grown, gathered, raised and slaughtered, within just a few miles of the place. In corporate food world, and the fast food Hell most are living, this is the stuff that cooking and eating once was across the board. To think you can also buy that for nearly the same money spent in such conventional places, or a tad more, makes the existence of places doing less, and caring less, entirely unthinkable. Who knows, maybe Black's will be a part of restoring the cultural memory of a lost people, known as Americans, who are now slaves to terrible, deadly foods. Ok, so to the real reason we're here. Visually, loved how a miserable concrete block building, can become an expression for the use of yellows and golds not much realized since Van Gogh pear knifed his own ear. A nice touch was also the Pit Bull tied out back. Won't please animal rights folks so much, but he looked healthy, sweet and Black's won't be much getting robbed at the back door. Dirty South points. The interior is charming actually, and is somewhere between a truck stop diner and a snack bar at Ripley's Believe It Or Not. I haven't seen a taxidermy Bobcat in quite some time come to think of it. Seriously, don't change a thing, less maybe some icicle lights around the bar as the corner feels cold with the warmth of everything else. It seemed apropo that "Forrest Gump" was playing on all of the wall HD TVs. Bubba Gump would be a regular here. The staff incredibly cordial and attentive, from Shanna our waitress, to the chef who was impressively wearing a chef's jacket and personally helped in carrying out our meal, along with some direct eye contact & smiling discussion. Shanna was very informational and did a great job of discussing food options, preparation processes she thought we'd appreciate, and also talking about upcoming special outings like a BBQ competition and pre-ordering our Thanksgiving turkeys if we wanted to get one. She clearly cares about and has passion for what she does. Our only advice to her -- don't be so nervous to please and smile a little more because you do a great job! The sweet tea was perfect, but offer some lemon? As they were just lighting up the larger ovens, and we were there just a tad after 4pm, there was a little inconsistency with food temp. The mac n' cheese (of the Gods good), was piping hot, but the pulled pork was less so, and the corn bread, although perfect mini-loaf shape and flavorful, barely felt warm. This in Foodie Judgement Round 1, we'll call a no foul because it was still satisfying to eat but "Note To Chef!" The pulled pork was perfect portion, the right cuts, offered with a choice of sauces, both red & mustard, mild to spicy. This shows they're after a variety of customers and commendable. The mac n'cheese was a heap of goodness, and just different enough that I think it could become a classic. Collards are trickier, but these pleasing to anyone seeking the Foodie McCoy. Not positive, but I think the corn bread was baked in a mini-mold. Because it was so tasty, I was disappointed that it hadn't been cut from a larger pan and is a cheat many restaurants allow themselves because its easier to handle and expedite. My recommend, go large pan, and let your customer have the full range of the buttery mouth melt. You'll thank me later. As will you fellow Foodies when you go Black's -- you'll be back. (Please open on Sundays?)

Being Foodies from downtown Chicago my girlfriend and I know good food. During our stay in Charleston we ate at some decent places, but this was the best. Visiting Charleston from Chicago, I was skeptical about the food in SC. All of that changed when I visited Black's. What an awesome place! 2 people can get full for under $20, and it's comparable to the best BBQ I've eaten! The pulled pork is awesome on a sandwich or as a meal. The mac and cheese has that yummy real cheese and bacon taste to it. The collard greens were great as well. Great friendly service from real people who are trying to get the word out about their awesome restaurant. Don't just support small business, support great restaurants by stopping by Black's. Even if it's out of your way, you won't be dissappointed.

What a great experience, great food , great friendly atmosphere, best ribs I have ever had in my life. Will go back often and tell all of my friends.
Very reasonably priced, better than downtown Charleston.